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Sterr <br />SteamX <br />Other (specify)Electric stove top <br />10. <br />Other <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br /> Three compartment sink. <br />X <br />Tub to store wiping cloths in bleach solution.X <br />12. <br />X <br />X <br />Paper towels and pump-style soap container.X <br />Names of responsible persons to be present in booth during all hours of operation:13. <br />CATHERINE SIMS <br />TEMP EVENT APPPage 8 of 13EHD 16-02 <br />08/01/16 <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41°F temperature): <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br /> Camp stove <br />j^-4Double steamer <br />Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br />vegetables, potato salad, eggs, and dairy products. <br />Ice ^~x chests Refrigerator <br /> Refrigerated truck Ice bath E] and tubs <br />(specify) <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event. A copy of this checklist must be in the booth at all hours of <br />preparation and operation. Return original to festival coordinator three weeks prior to <br />this event. <br />‘‘Important* <br />El Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot) <br />One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />OR <br />X 0' Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> hotel trays <br />|—I table & lids